25g/1oz unsalted butter
1 clove garlic, finely chopped
½ shallot, finely chopped
75g/3oz porcini mushrooms, rehydrated in warm water and roughly chopped
50ml/2fl oz double cream
Melt the butter in a small saucepan over a medium heat. Add the garlic and shallot and fry gently for two minutes, or until softened.
Add the porcini mushrooms and double cream and simmer gently for five minutes.
Serve warm with steak or other cooked meat.
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